These keto biscuits are made with almond flour. They're wonderfully tender and fluffy. They are also easy to make - they're ready in 30 minutes.
Try them with some butter - they are lovely! These biscuits also freeze well, so you can make a double batch to ensure you have tasty leftovers.
I always loved biscuits. When I started eating a low-carb and grain-free diet, it became a priority to find a suitable substitute, so I developed this recipe.
These keto biscuits are amazing. They are tender and fluffy and smell so good as they bake! Lacking starch and gluten, they are not the same as traditional ones. However, they are excellent - delicious, fragrant, and very flavorful.
You'll only need a few simple ingredients to make these keto biscuits. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Egg: I use large eggs in almost all my recipes, this one included.
- Sour cream: I use full-fat sour cream in this recipe.
- Salt: I use ¼ teaspoon of sea salt.
- Almond flour: I use blanched, super-fine almond flour. I don't recommend using a coarse almond meal in this recipe.
- Baking powder: Please make sure it's fresh. And if you need it to be gluten-free, verify that too.
- You can replace the sour cream with softened butter. However, in my experience, sour cream makes biscuits extra tender and adds a wonderfully distinct flavor.
- You can also substitute whole-milk plain Greek yogurt for the sour cream. However, I have found that sour cream is better in terms of flavor and texture.
- Make cheese biscuits by adding parmesan and spices. These are great with no-bean chili.
- Make sweet biscuits by adding vanilla extract and a sweetener, as I do in this recipe for keto strawberry shortcake.
Keto Biscuits Instructions
It's surprisingly easy to make these biscuits - easier, in fact, than making traditional ones. The detailed instructions are included in the recipe card below. Here are the basic steps for making this recipe:
Your first step is to simply mix all the ingredients in one bowl. I like to start with the liquid ingredients and then add the dry ingredients:
Now, scoop out six mounds of the mixture and place them on a parchment-lined baking sheet. There's no need to flatten them:
Bake the biscuits for about 15 minutes in a preheated 350°F oven. Slice and top them with butter:
See how fluffy they are:
- Don't try to shape these biscuits by hand. The dough is too sticky for that. Instead, treat them as drop biscuits and use a scoop to drop them on the baking sheet.
- One of the best things about baking with almond flour is that you don't need to worry about overmixing the gluten because this flour doesn't contain gluten. It's still best not to overmix the batter, but it's not as crucial as when mixing wheat flour.
Yes! You simply need to replace the all-purpose flour with keto-friendly flour such as almond flour, coconut flour, or a combination of the two. In this recipe, as you can see, I use almond flour.
It depends on the recipe. It won't work with yeast-leavened bread or cakes, but it can work with quick breads, cakes, and biscuits.
I usually recommend finding a recipe that was written explicitly for almond flour. But if you have a beloved recipe and would like to experiment, start with a 1:1 ratio of almond flour to all-purpose flour, then gradually add almond flour until you reach a good consistency. I often find that I end up increasing the flour by 50% or even doubling it.
Remember that you might need to add more eggs when baking with almond flour.
Yes. Baking soda needs an acidic ingredient to activate, but the sour cream should take care of that. You can use ½ teaspoon of baking soda instead of 2 teaspoons of baking powder.
Remember that occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, it's best to use baking powder.
- I usually make these biscuits for breakfast. They are superb on their own or with spreads such as butter, sugar-free jam, almond butter, walnut butter, and keto hazelnut spread.
- They are also good when topped with blueberry compote or strawberry compote.
- You can use these biscuits to make a keto breakfast sandwich - fill them with deli meat or bacon, cheese, and an egg.
These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge for up to three days. Place them on paper towels to absorb extra moisture. You can also freeze them in freezer bags.
Briefly reheat them in the microwave before enjoying them.
I rarely have leftovers because I usually make just six biscuits at a time, but you can easily double the recipe and make twelve.
More Keto Breakfast Recipes
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Fluffy Keto Biscuits
- 1 large egg
- ¼ cup sour cream
- ¼ teaspoon sea salt
- 1 cup almond flour blanched, finely ground (4 oz)
- 2 teaspoons baking powder (make sure it's fresh; gluten-free if needed)
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, sour cream, and salt. Using a rubber spatula, mix in the almond flour, and then the baking powder.
- Using a 2-tablespoon scoop, place 6 mounds of the dough on the prepared baking sheet. Do not flatten the mounds.
- Bake until golden, for 15-18 minutes. Serve warm.
- I recommend Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz. It's best to measure almond flour by weight rather than by volume. Please don't use coarse almond meal in this recipe.
- Don't try to shape these biscuits by hand. The dough is too sticky for that. Rather, treat them as drop biscuits and use a scoop to drop them on the baking sheet.
- These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge on paper towels for up to 3 days. Briefly reheat them in the microwave before enjoying them.
- You can easily double this recipe and make 12 biscuits. They freeze well, and you can thaw them directly in the microwave.